This recipe turned out way better than I expected. Usually omitting garlic, onion and chilies to make something low fodmap doesn’t always taste as flavorful as the original. I don’t know what the original recipe tasted like but I do know I will be making this curry again. Enjoy!
Serves two people
1-2 pre-cooked organic chicken thighs (I roasted a whole chicken with rosemary, thyme, sage, salt and pepper)
1 cup chopped tomato
2 carrots grated
3-4 glugs of fish sauce
½ – 1 Tbsp Sugar (suit your taste)
2 bay leaf
1 teaspoon cumin seeds
½ -1 teaspoon fennel seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt (more or less to taste)
For the Spice Paste:
2 small slices fresh ginger
A few cranks of cracked black pepper
2 pieces of garlic sautéed in 1 tbsp oil then removed
1 teaspoon fennel seeds
2 teaspoons cumin seeds
8 raw walnuts
½ cup coconut milk
1 cup hot water
- Heat oil in a pan on medium heat, put halved garlic and a sprinkle of salt in oil
- In a coffee grinder combine fennel seeds and cumin seeds and grind
- In a food processor add walnuts, coconut milk, ground fennel, cumin, pepper and blend. Add hot water.
- Remove garlic from oil and discard.
- Put turmeric, fennel seeds, cinnamon, cardamom (seeds in pod) and salt into the coffee grinder.
- Add the just grinded spices to the oil with two bay leaves, let it mix cook in the oil for 2-3 minutes.
- Add the tomatoes and carrots and let cook for a few minutes.
- Add spice paste and mix, add sugar, black pepper and fish sauce.
- Shred the chicken thighs and add to pot.
- Let cook for 10 -15 minutes and serve on pre-cooked rice of your choice or with Nan bread.